"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Lemon Squares Recipe

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This recipe for Lemon Squares, by , is from The Hope Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Maureen Sullivan Romagnoli


1 cup plus 3 Tbsp. all-purpose flour
cup sugar
⅛ tsp. salt
cup butter
1 egg
1 egg white
1 large lemon
⅛ tsp. baking powder
1 tsp. confectioners' sugar

Heat oven to 350.
Spray 8 x 8-inch baking pan with oil.
In a medium bowl, mix 1 cup flour, cup sugar, and salt until well combined.
Cut butter into flour mixture with a pastry blender until crumbly dough forms.
Press the dough evenly into the bottom of the prepared baking pan. Bake until lightly golden, 10 to 12 minutes.
In a large bowl, whisk egg, egg white, and remaining cup sugar until well combined.
Grate lemon zest and squeeze the juice and add both to the egg mixture.
Add baking powder and the remaining 3 Tbsp. of flour. Mix thoroughly.
Pour the lemon mixture over the cooled shortbread base.
Bake until set and lightly brown at the edges, 20 to 25 minutes.
Cool and dust lightly with confectioners' sugar using a mesh strainer.
Cut into 16 squares.

Number Of Servings:
Number Of Servings:
16 squares
Preparation Time:
Preparation Time:
45 minutes, including baking time




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